Simple Italian Sausages

Makes 4 Sausages Time: 50 minutes || Active time: 10 minutes

I realized I don’t have a super basic sausage recipe on the site and so here it is! The now classic, always magical, seitan and bean steamed-in-tinfoil sausage. Perfect for grilling, sauteeing or tossing into stews.

In case this is your first time making a vegan sausage, here’s what’s going down: You’re going to mash some beans in a mixing bowl and then throw in the other ingredients and mix. Then you’re going to roll ’em in tinfoil like a Tootsie Roll, and steam them. And then, like magic, you will have vegan sausages. Easiest thing in the world! A few versions of these sausages appear in Vegan Brunch.

Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.

Since this isn’t my first seitan sausage–they are sooo easy and sooo good–the element of surprise will be gone, but I’m looking forward to it. (I was relieved when I saw “mash beans” as the first instruction, because canned beans are our friends.)

Ive made these a couple of times, the first time they came out perfect, but the second time, following the exact same recipe, they came out super mushy and flabby and not chewy. Do you know what might have gone wrong?

Anyone reading the comments for thoughts, go ahead and make these. I’ve made them out of Vegan Brunch and they were fantastic. The Husband said he could have been fooled, and was bowled over by their deliciousness.

Actually, just go ahead and try everything from this site, I’m pretty sure at this point you will not regret it. I haven’t.

I’m eager to try these but have a question about the steaming apparatus. Will a veggies steamer do the trick? I can’t imagine how to set it up with enough water to boil for 40 minutes and not get the sausages wet. What am I missing?
thank you!

I’m not sure what your definition of a veggie steamer is (maybe post a pic or a link?), but I use a metal steamer in an 8 quart pan, so there’s plenty of room. But if yours is smaller and the water will evaporate, just keep a close eye and add more already hot water as needed. You can also use a large pot with a colander and lid. (Wrap the sides in tin foil if needed.)

I have these steaming in the pressure cooker right now, my hands smell like fennel and oregano. I’ve never worked with vital wheat gluten, it sure has a strange texture.
Do you have a chicken apple version for this recipe?

My first seitan sausage trials came by way of PPK and Julie H, and I’ve never had a fail. Every time I’ve made seitan with a recipe like this (with these general proportions), it has come out great. But confesh- I use olive oil AND tomato paste, so that kinda blows the low fat trick all to hell. Nevertheless, this is a foundation recipe, sorta like grammy’s spaghetti sauce.

I have made lots of variations of your veg sausages and have never been disappointed!!!!!!!!!! They are, as we say in Vermont, FREAKIN’ YUMALICIOUS!!!!! OK, not everyone in Vermont says that…but I surely do!

It’s funny that you put these up because I just made them last week. I’ve been eating the heck out of them they are so good! I also made navy bean gravy with the left over beans and some crepes and sauteed the sausages with some garlic, onion, and chard. It was uber delicious!

Tamale husks do work! I’ve used them in a pinch. They come out differently shaped, but they work. Parchment tied with string works, too, but the shapes can be erratic. If you’re just chopping it up, though, who cares?

Hello, thanks for al your amazing recipes Isa! I am in the UK and it is often hard to get ingredients for your recipes, sadly. For example I have never seen (and don’t really know what they are to be honest) these in my local shops:

Thanks for the info! I also want to add that there is a UK section on my message boards (just click forum up on top.) If you ever have ingredient questions, I bet you could find answers in there. I’ve never been to the UK so I am not fit to answer those questions, I would just be googling it.

I make these all the time. In fact, I am making them as I type this. But every time I make them, all I can think is, “why do Isa’s look so perfect? Did she use some sort of vegan voodoo?” Mine always look crappy (pun intended).

I made a double batch Tuesday and we’ve been enjoying them in all sorts of dishes since- it was the first time I made vegan sausages and I am definitely not buying the overpriced and less tasty ones from the health food stores again! Thanks so much for sharing the recipe! And a gazillion others too… I can’t believe I never checked your site out before!?
Has anyone ever tried freezing these? Does it work? Would be great to be able to have a little stash in the freezer!

aaaaaaaaah! i wish i could tell you how grateful i am for this recipe. i made it the other night for the first time and it was amazing! so much so, that i made a double batch tonight (which came out perfect) to eat throughout the weekend. just the smell of these things cooking makes me giddy.

@Beatrice
You can also get gulten flour from here http://www.flourbin.com/cgi-bin/psProdSrch.cgi?search_text=&formCategory=Gluten+Powder
this is where I got my first lot from. Then I got some when I was on holiday in the USA.
Think I used the other link for my nutritional yeast – make sure you stock up for all the other delicious recipes you’ll need to make once you have it!!
Oh, make sure you make the bean balls too once you have your gluten flour 🙂

And I’d also know if these are still good if you freeze them. I’m a big fan of having a huge cooking session and filling the freezer up with goodies for later!

[…] snack. These are also great to make at finger food parties or for road trips. Few days ago I made this great recipe for Italian sausages by Isa Moskowitz. I didn’t do anything with them like for 3 days. Then while I was shopping I […]

Thanks Rhian 🙂
@Heidi – it’s not normal flour, it’s gluten flour. Have a look at the links in the previous comments if you’re in the UK. If you’re lucky enough to live in America then Bob’s Red Mill make it. I got mine in Whole Foods when I was there in the summer 🙂

These were so easy and really good! Made spaghetti with them. Steamed the sausages, then sliced them and fried them up in some olive oil, added mushrooms, onions, lots of garlic and herbs, tomato sauce. Tossed with whole wheat spaghetti. Served it at my chavurah gathering and everybody loved it – babies to parents and everyone in between! And *tonight*, I used the sausage recipe and seasoned them like hot dogs (from Ruhlman’s hot dog recipe), and lo and behold, they smell and taste like hot dogs!!! I’ll be slicing them and simmering them in my home-made barbecue sauce for Superbowl party. Woohoo! I love vegan cooking!!

Hi Isa,
When made correctly, are these at all rubbery? Today was my first time making wheat gluten sausages, and they turned out quite rubbery. If that’s not how they’re supposed to be, I think my error was that my vegetable broth was warm, rather than room temp, when I mixed up the batter. Just wasn’t sure what the texture is supposed to be.

These are delicious! I’ve tried making other Italian sausage style things before, and I was disappointed. I think it was the steaming process that really set these apart! They were plenty moist without falling apart. The spice mixture on these is absolutely perfect for me. I used the tomato paste instead of oil, and I don’t miss any richness at all. Next time, however, I will put my beans and broth into a blender before I add the rest of the ingredients, because apparently I’m no good at hand mashing. I still have whole beans! I think the texture would be better if they were completely smooshed up. Oh, and I did a nutritional analysis on these, and each sausage has 225 calories and about 33 grams of protein (if anyone is interested!). I’ll be making these this summer for grilling!

Any idea what the cook time would be in the pressure cooker for these bad boys? I see a couple other commenters have mentioned it. I Googled for other vegan sausage recipes, and they seem to suggest about 15 minutes.

Wow! MERCI BEAUCOUP!!! 😉 I live in Montreal, Quebec… It was my first time making vegan sausages and I can tell it’s a very ridiculously easy and delicious recipe!!! I use to by a lot of Tofurky italian sausages and the taste of yours is not so fa… ! Next time I’ll make smaller ones so they can fit in hot-dog breads 😉 Oh! and I’ll try a batch with some beer in it! Also, I’ll search for another way to roll them instead of using alu… too much waste for me. I’ll let you know if I find something effective… Bon appétit!

I put them in a soup with white beans and kale, topped pizza with them, made sausage sandwiches, and tonight was currywurst. Every time I cook these, I’m blown away by how amazing they are. Making a double batch was the best idea ever.

[…] prepared. We had it all. Tempeh bacon, cinnamon rolls, lemon yogurt, pancakes, ice cream and sausages. We followed that with a viewing of Get Vegucated and finally a cooking lesson where we focussed […]

LOVE, LOVE, LOVE these sausages and have even made extra of the spice blend to keep on hand for the next time I make them (as I have done with your spice blend for tofu scramble from Vegan Brunch). Will try the Seitan & Porcini Stew tonight. Thanks so much for your delicious recipes.

I can’t get vital wheat gluten (I live in Malaysia). My local health food cafe say they make their seitan with ordinary flour but when I use this in these sausages they are pretty heavy. Any alternatives?

I’ve got these in the steamer, even as I type. This recipe is the bomb!!!! The only thing I add, is finely chopped fresh italian parsley. Also, Rachel Joseph: if you’re using regular flour, the process is much longer and very involved, but it can be done. Google (?) making seitan with all purpose flour?

Any problems with doubling the recipe? My steamer tray fits in a rather small pot… so I know if I doubled the recipe they’ll fit, but they’ll be cozy/crowded in there. Do I steam for the same amount of time, or longer? Move the sausages around? Or steam in two batches?

I had no trouble with doubling the recipe. They were all consistently steamed/cooked! I don’t know why I thought it would work, but I put a few drops of liquid smoke in the water before dropping the sausages in to steam. Maybe next time I’ll add just a drop or two along with the vegetable broth to give it a smoky taste.

Is it smart to cool them completely before refrigerating, or doesn’t it matter? I was wondering if it would change the texture if I stick them right into zip locks and stored them in the fridge. I also don’t want them to dry out on the counter. Suggestions?

Wow. I have tried SO MANY vegan sausage recipes and they are always lacking. This is by far the best sausage recipe I have ever made–I’m pretty sure the beans are the magic ingredient here. Yet, the sausages were still a bit on the bland side for me, so I will increase spice quantities in the future. I sliced and cooked some of the sausage in olive oil to crisp them up a bit and boy, oh boy were they delicious!

[…] of cooking! I’ve learned how to make my own vegetable broth in the slow cooker, steam my own vegan sausages, and cook with cool bulk finds like TVP and bulgur. This has been such an enjoyable culinary […]

I already commented, but I just made these tonight again, and they are JUST SO WONDERFUL! The only difference I made from the first time I made them (Italian flavored, the second time I made them, I actually flavored them like hot dogs, and those were a HUGE hit) was using fresh garlic instead of granulated garlic. Seems like such a simple difference, but it’s the only thing I did differently, and they were way better this time. Can’t say why. I LOVE THESE SAUSAGES!! Isa, you are truly a (punk) rock star!!

Hiya! These look great!
I’m having problems tho with cups (i’m from the uk) I have your vegan with vengeance book and was so relieved it was in grams and oz, could someone help me out with how to convert or even use US cups?
It will make me a very happy lady!
Hope you’re all smiley 🙂

I would add in the spices earlier, before adding the wheat gluten. I found it difficult to thoroughly incorporate the spices once the wheat gluten was in because the mixture was very “gummy” at that point. Overall, however, I was so happy with how these turned out after my first try!! So delicious! Can’t wait to make these again. I am going to double the recipe! Also, I might increase the spice amounts.

These might be my very favorite recipe from your site, Isa! They’re so useful! The other thing I love about them is that I always make a double batch, and they last through many meals: in spaghetti, as a pizza topping (with caramelized onions…oh BABY), as a hash for breakfast… And for a pound of spaghetti, for example, I only use 2 or 3 sausages. WAYYY cheaper than the Tofurkey sausages, tastier, HOME-MADIER. They ROCK.

Dear Isa,
I’ve been making seitan for years and years, following a system of cooking it in boiling water which I learned from two different cookbooks. Having been a fool for sausage all my life, I have been on and off trying to make vegan sausage over the years (via boiling) and have never even come close. Then, surfing the web, I read something about steaming a seitan loaf. Steaming?!! Never heard of that! (I live on an island in the wilderness and don’t get out much…) Well that got me to searching the web about steamed seitan, wherein I tumbled into this blog entry of yours. Reading the success and innovations from your many commentators fueled well the initial excitement the recipe you gave generated. I couldn’t wait to try making these and thankfully had all the ingredients on hand so went right at it–and met with awesome success!!! Isa! You cannot imagine how HUGE a thing this is for me!!! My husband is now a sausage addict too (and relieved to not have to suffer the trials and failures from the boiled method attempts!)

Well, I also do a lot of cooking using a clay oven (a Romertopf) which basically steams food after the clay baker has been soaked in water and then put in a cold oven and then turned on to 400°F–typically for forty to fifty minutes depending on what’s being cooked. Of course, Isa–I had to try making these vegan sausages in the Romertopf. What do you think happened? PERFECTION!! The only difference is instead of steaming for 30 minutes in a traditional stovetop steamer, it takes 40 minutes (because you have to start with a cold oven and it needs extra time for the steam to build.) Even less bother than the stovetop method because once done, when the clay oven is cooled down, you simply put it away…no washing or drying necessary.

They say knowledge is power…well this vegan recipe has been truly empowering. My husband impressed upon me long ago to eschew the store-bought versions of vegan sausage, but I confess I used to pine away for good vegan sausage–no more–and this recipe (and its variants) is so easy and so superior in taste & texture, store-bought versions will never again catch my eye.
THANK YOU!!

[…] stopped there. The recipe is originally from Vegan Brunch, and has been nicely re-posted at the PPK: Italian Sausage. Move aside seitan – the steamed bean sausage is here to stay! The best part about this […]

In an experiment to find alternate wrappings, in the same batch I wrapped half the sausages in muslin/cheesecloth and the other half in alum foil. While the ones in the cheesecloth came out fine, they were a bit more rubbery than their foil counterparts and a little less tasty. So my conclusion is the foil wrapped have both better texture and better taste. I also sliced and fried each side by side to see if the differences waned. While it improved the cheesecloth sausages, I found the foil ones still better. Regarding someone’s concern about waste, the foil easily rinses for reuse.

I just made these and am really a bit overly proud of myself…….my first ever bag of wheat gluten! From the picture yours look wonderfully firm and chewy, and whilst chewy, mine are slightly ‘rubbery’ to my palate. I wonder if anyone else has found this? Is this generally how they are? I followed the recipe as faithfully as possible (though used smoked paprika instead of sweet). Still, they are incredibly yummy and now I have four proud sausages to throw into a casserole tomorrow! <3

Hello, I made some bratwursts based on this recipe, as well as these Italian ones, both delicious, thank you so much for the technique!! As another alternative to foil: I used a double layer of cheese cloth to wrap them, and tied off the ends with some kitchen string. Then I ran out of kitchen string and used twist ties for the last one! It all worked out.

I just made these, albeit with a little more chili than the recipe called for (I was looking for a ‘Chorizo’ type flavour).

Like another person, I made the (rookie) mistake of using warm ‘broth’ (vege stock + hot water in my case) which definitely activated the gluten.

I found that I need to steam mine for upwards of an hour – but I have made ‘fat’ sausages. The ones that I steamed for the regulation 40 minutes wound up still rubbery. (Note to self: next time use cold stock, dummy).

When I pan-fried one (after steaming) it turned out pretty damned good – I wish I had taken a photo before I scarfed it down. It was certainly good enough to stick on a bun with some barbeque sauce, grated cheese (yes… sorry) and fried onions for a spicy ‘schmancy’ hot dog.

As an Aussie though, I would love to see someone come up with a recipe that turned out to taste just like those ‘common or garden’ Coles sausages that are used on barbeques throughout the mighty ‘Strayan’ nation during cricket season; all Aussies know them… they’re the ones that are basically snouts, hooves, ears, tails, breadcrumbs, salt and sawdust.

[…] is the first vegan sausage recipe I’ve made so I tried to stick to the original recipe from Isa Chandra’s Post Punk Kitchen. I didn’t know what to expect especially of how vegan sausages tasted so I’m not quite […]

Aluminum substitute: For those worried about the wastefulness of using aluminum, I wanted to report that I made a batch tonight using plastic hotdog casing (http://www.lemproducts.com/product/671/178). Worked like a charm, though I need to work on my stuffing technique to reduce the air pockets.

Next challenge will be to try using fresh gluten made from flour instead of the packaged gluten flour. Anyone tried this?

[…] weekends, April 7th, 2012, we had Happy Herbivore’s Carrot Cake pancakes with a side of vegan sausages made from a recipe found at The Post Punk Kitchen. The following weekend, April 14th, we had more […]

Hiya!
I noticed a comment about not using foil.. could you use cling film with a bit of oil on the sausage to sticking when unwrapping? I’ve used clingfilm to ‘boil’ veggie sausages before…
Also mine came out HUGE last time.. not that this is a bad thing at all.. but wondering why yours look so dainty and cute and mine were such beasts.
Does some gluten expand more than others?
Thanks ! 🙂

Just for full disclosure, I am not vegan. I am not vegetarian. I choose to eat meat very rarely and only when I know it’s source down to the grass it ate.

Lately I have been craving a spicy sausage for breakfast. Not the spices of sausage, not some chemical concoction that looks like sausage, not browned soy, but for real sausage.

We tried this tonight and I am amazed. When it came out of the steamer it was really good. When I got out a skillet and crumbled some on medium-low heat, it got even better. The flavor and the texture were just incredible.

I am not a fan of meat replacement foods, but I would have written this review 20 minutes ago if I could have stopped eating it.

Thank you so much for giving me a solution for my weird breakfast cravings.

[…] it myself. And those incredible Field Roast sausages at probably about $7 for 4 sausages? I bet Post Punk Kitchen’s Italian Sausages could give them a run for the money at a much-reduced price but of course I have to make them […]

I am looking for the forum that lists all of the different amazing spicing changes that can be used with this recipe. This Basque girl is trying to get her Chorizo on! Soyrizo is “ok” but not grillable. I’d like to make a couple of different flavors so I can A. Save money B. feel a hell of a lot more proud about my cooking knowing I made my faux meats instead of buying under seasoned, overprocessed soy products. If ANYONE can assist me in my search I would be incredibly appreciative! Thanks

I just made these (subbing chickpeas for white beans, rosemary and parsley for the oregano and thyme) and they are amazingly delicious! I could barely stop myself from “taste testing” the entire first sausage.
I plan to serve them tonight fried with roasted carrots, rice, and a red pepper coulis. Yum.

nice. thanks isa chandra so much for putting that on here. i am new to this vegan diet and working on of course getting alot better and be a total vegan down the road. i am 3/4 there. i really appreciate the time all of the people i met on here who have put receipes on line for people such as myself. i look forward when i have the time to try this one for sure. it seems easy enough.. and hopefully i will like it. have a great night. thanks again.

[…] In a large fry-pan (or on the BBQ), cook vegan sausages and sliced onions. I’m not a fan of faux meat sausages (barf!) so I stick with ones that are veggie in flavour. These sausages are sun-dried tomato and herb flavour from the tofu section of my local shop. Delish! Or if you’re feeling really creative, you could make your own. […]

[…] I seasoned them with smoked paprika, best version of these fauxages yet. The base recipe is from the PPK. Even better than the seitan, I made tortillas! I still have loads of masa left from making the […]

I have tried making these a few times. Each time the texture is perfect, but I get the typical wheat gluten taste that I get every time I make some type of seitan dish. I have tried experimenting with different brands of vital wheat gluten, doubling the spices in the recipe, and brushing them with different sauces afterwards and baking them. Still, I can’t get rid of that after taste. Do you think slow cooking them or baking them in some marinade, instead of steaming, would help? This recipe has so many great reviews. I don’t know if I am doing something wrong or if people just don’t mind the seitan after taste. I would appreciate any ideas you have for getting rid of that after taste.

I have been getting an aftertaste that may or may not be the same as what VP has been getting. I have not had that aftertaste when I have made other types of seitan (and I have always been using the same brand of Vital Wheat Gluten all along). At first, I thought it was maybe one of the herbs, like oregano, so I cut that back, but still had that funky taste. I was thinking maybe it was the nutritional yeast I was using. I never thought that it might be the VWG (after i test another brand of nutritional yeast, maybe I’ll have to try that). I was on a roll trying different things with this, but got busy and haven’t been able to make them again and test why I’m getting that funky aftertaste. If I figure it out, I’ll let you know.

Hi! By vital wheat gluten you mean the loose flour kind right? Not the already solid meat like seitan ground up? I made this recipe using seitan and it was a mushy mess 🙁 ! The foil basically exploded in the steamer and it didn’t get solid at all.

Love the recipe! I had issues with them sticking to foil and did not have a sausage shape when trying to unwrap–maybe because they stuck to foil? They still tasted great but was more like a spread or dip than s sausage!. I’m going to try another batch today. 😉

Just made these, VERY easy but they are spicy! I might do half the red pepper flakes next time. They passed the hubby test. Next time I’ll try using tomato paste in place of olive oil. They have a wheat gluten taste but not overbearing. We think they’ll be good in stews or pasta sauce.

I made these the other day and they are wonderful! I was so inspired that yesterday I tweaked the recipe a little bit (added cumin, chili powder and smoked paprika and left out the fennel seed) and came up with a really nice chorizo. Thank you!

I have made these gluten free following this basic recipe and the above directions and they are DELISH!!
Gluten Free option:
1/2 c. beans, 1 c. broth, 1 Tbsp. olive oil or tomato paste, 1/2 c. garfava flour, 1-1 1/2 c. brown rice flour, 1/4 c. tapioca starch, 1/4c. nutritional yeast (or more brown rice flour), s&p to taste. Used the spices above plus I added 1/2 c. each finely diced red and green pepper and used 2 cloves fresh minced garlic. I used anise seed instead of fennel (mine hasn’t gone to seed yet) and wet the foil just barely before rolling/steaming as above. Amazing. I’m about to make a breakfast sausage version for the weekend…OOps! I forgot the 2 tsp. of guar gum!! ADD IT TO THE DY INGREDIENTS.

[…] on Vegan Dads blog. He had an amazing recipe for sausages. I had to make it. The recipe is from Ida Chandra I got busy whipping them up in my ninja. It wasn’t until they were steaming that I realized I […]

THANK YOU, THANK YOU, THANK YOU!
Yes, I’m shouting!
Easiest recipe, best vegan sausage ever!
Every bit as good as Field Roast without any funky aftertaste.
I cannot believe how easy this recipe was and great the results were. I have tried seitan recipes before with terrible results, and were it not for Field Roast, I don’t think I would even eat much in the way of store bought seitan products. However, this recipe changes everything. Serve on a bun with sauteed onions and peppers and you’ve got a great vegetarian sandwich. Its got bite, flavor, spice, looks… just awesome.

[…] we upped the ante with a real turkey (bourbon glazed…yes please) in addition to the usual non-meat fare. The menu also included cheesy gnocchi with squash and kale, minestrone soup, mashed potatoes, […]

I use pinto for the color of what I remember as italian sausage–and I’ve doubled the beans and use only one cup vwg with no problems. As a vegetarian for over 35 years, it’s difficult for me to handle the chewiness in the original, but because of the forgiving recipe, it always steams perfectly for me. I’m making the maple sausages tomorrow.

i’m making a christmas care package of vegan foods for a newly vegan friend who can’t cook and is thus slowly starving to death. these are AMAZING. i used chickpeas instead of white beans, and upped the spices and garlic a little (i love it spicy), and i steamed them for longer than 40 minutes – closer to and hour or so. so. effing. good. i might not give them to him! i absolutely recommend you try this recipe.

HI Isa! I love your books, and have learned so much about vegetarian / vegan cooking from you – Thank you. I actually first found a recipe like this somewhere on You Tube, and one way I enjoyed them was to use a combination of roasted potatoes / yams as an alternative to the beans…and some sun dried tomatoes and maybe pesto in addition to the fennel which is wonderful!
Anyways, this is a wonderful recipe and I will have to play with making this again very soon.
I’m going to try throwing in some cooked eggplant to see if I can get something close to field roast.
(this was the original you tube video that inspired me to make these – http://www.youtube.com/watch?v=4wmNlHOfSrA) I would love to see Isa do a cooking show!

[…] This recipe from the Post Punk Kitchen wasn’t bad…it just wasn’t quite what we wanted. We wanted, I think, Field Roast Italian sausages or an Italian version of the seitan we love. With ketchup, it’s fine even. But we’ll definitely be tweaking the recipe the next time we make them. […]

These are so good! I’ve been trying to think of what vegan recipes my husband might like, and he always loved bangers and mash whenever we were in England (me, not so much — bangers are too soft for me). So I tried these, and served them over mashed potatoes. He said they were great, and I even liked them too! We loved your Seitan Porcini stew too, making it without the sausages, so now I have to try it with this…and try them for an Italian sausage sandwich, over spaghetti, over homemade pizza….

[…] that we made vegan sausage once before. This time, instead of doing a hybrid recipe, we stuck with Isa’s Italian sausage recipe, which combines white beans and vital wheat gluten. Of course we tweaked it a bit, but I think this […]

Along with the alfredo, this is one of my favs. We had an Italian night and made these with some carmelized onions and roasted red peppers and some lovely fresh bread and wine. Took me back to my childhood. I highly recommend this pairing!

Thank you sooo much for this recipe! I have made it 3 times now and it is fool proof! It is a total hit with my family and everyone we’ve shared it with… And we have made double batches every time only to give half of them away. Huge hit!

I’ve been out of this or that and sub’d it with something else and have had no problems. I’ve even dumped in left over farro and quinoa into it! Good with any black and red beans too. Also, I used liquid aminos instead of soy sauce. You can’t mess this up 🙂

This is amazing! You have turned myself and husband in to seitan-worshippers. We are so excited to bust out the grill and try these…until then, we are putting them on pizza, sandwiches, sautéed dishes, etc.
Oh…and this base recipe is fab! My mind is spinning with possibilities for different styles of sausages! Brats! Pepperoni! OMGAWESOMENESS! Thanks Isa!

Never mind. I went out, bought a steamer pan and made them anyway.
I am now one fat and happy girl!
I made the seitan roll at Christmas and that was also divine, but baked in the oven rather than steamed. Do you think these might work in the oven too? Seems I have a thing about steaming!

[…] my vegan cooking life! Damn can this woman make tasty food! You can see her full recipe over at her Post Punk Kitchen site but basically it is mashed beans, gluten flour, tomato paste, and an array of spices that […]

Isa, I made these today. After 4 years plant strong, I cannot tell you how absolutely DELIGHTED I was with these. My husband approves. I’m serving them to company this week. I shared some with a friend as I made a double batch, and I am only concerned that I will get myself tired of these. THANK YOU.

Thanks so much for this recipe. I made it today for the first time, and am very pleased with the flavor and texture. It couldn’t have been easier! Next time, I will make the rolls a bit thinner. Very excited to try your recipe for the breakfast style ‘sausage’.

So I’ve worked with seitan before, which is cooked in a broth, but have not tried this recipe. I am cooking for a laaaarge crowd and thinking of making gumbo, and trying to make it cost effective. If i made these sausages, Cajun flavored, do you think they would hold up in a broth, or should i wait till the end to add them?

This recipe is awesome! I love store bought vegan sausages, but mt doctor told me to reduce my sodium intake and they are high in sodium. I made this recipe with half the soy sauce (reduced sodium kind) and a tablespoon of salt free tomato past. I used black beans and hot Hungarian paprika. They are so delicious and easy to make! I will be trying more variation in the future!

For everyone who want to do those INCREDIBLE sausages but don’t want to use aluminum i’ve found a great way! You’ll need a Food Saver or a friend who have one 🙂 I simply made 4 tubes with a bag. I’m putting the sausages in the bags leave some room for expension and close it with a coton string. Voilà! You can wash it and use it again and again.

[…] only sausage on the menu. I took this as a opportunity to try making steamed seitan sausages. Using this recipe from Isa at the PPK and a blend of spices from the PPK forums (I used the Frankfurters/hot dogs (2) […]

[…] only sausage on the menu. I took this as a opportunity to try making steamed seitan sausages. Using this recipe from Isa at the PPK and a blend of spices from the PPK forums (I used the Frankfurters/hot dogs (2) […]

[…] had the idea for these burgers when I made merguez sausages the other week, using the technique made famous by Isa Chandra Moskowitz, which is to roll pieces of seitan into tinfoil and steam them […]

I LOVE this recipe. I double the spices (except the red pepper), and cut the soy sauce in half. My husband wants me to add more oregano & garlic, add bread crumbs and steam them up round for “meatballs”. They are perfect as-is, sliced and sauteed, but he wants “round” with a bit of crumble. I think his idea might just work if I keep them small. But these are just TOTALLY awesome, as is, thanks, Isa! I own all of your cookbooks, paper AND Kindle versions,, except for the cupcakes, because I would totally make all of them, and I really need to hang in at 95 lbs (I’m NOT thin, but I am very short!) I just know your cupcake recipes would have me utterly charmed, bewitched by the batter, hanging in front of the oven, gorging on the results, and I would turn into a beach-ball!
These sausages are TRULY wonderful! Every single recipe of yours is wonderful! THANKS!!!!

[…] oil until a little crispy and browned. This is based on the recipe for vegan steamed sausages by Isa and the recipe by Emeril made from meat (eww). They can also be soy-free if you make sure to […]

Hello, Well mine looked exactly like the picture. These Italian Maple sausages are outstanding, awesome, fantastic, & wonderful! The flavors are GREAT, cannot wait to put these on some pizza! These are definitely a “keeper”. Both this Maple and the Italian sausage are almost too easy to make, 20 minutes maximum to prep, then the 40 minute cook time, dinner in an hour.
These are tastier, with the sense of fresh, over the commerially produced sausages. Plus I estimate the cost to be about $0.65 to $0.80 per sausage, much less cost. (See nearly the same write-up Smoky Maple Sausage).
Thank you for providing two wonderful recipes.

Just ate these for dinner last night with homemade barbecue sauce. Omitted the fennel (I like it, the husband and the kid loathe it) and red pepper flakes (again, the kid but can add hot sauce later
on) & they were incredible easy and tasty. Moist with a good bite…perfect. Thanks!

[…] Now, he got the recipe from its originator, a site called Post Punk Kitchen. It is Simple Italian Sausage by Isa Chandra. Make sure you bookmark that page now, there are allot of good “everyday” […]

ALL non-vegans should try this recipe! These sausages are cheaper, healthier, and yummier than regular sausages or poultry sausages. This is my first vegan recipe to date, and it came out perfectly! I sauted in coconut oil with cubed up yams! sooooo delicious and easy! Thank you!

Ok, just made these and then sauteed one sliced up in some olive oil and served over angelhair pasta with marinara sauce, and let me just say its 5 stars!! The best seitan sausage I’ve ever had, beats tofurkey hands down and was easy and cheap to make too:)

These were great! My omni family loved them with spaghetti and on sandwiches! I did halve the crushed red pepper and add a half teaspoon of salt to suit our tastes. I think even without this modification it would be yummy.

So I make seitan cutlets regularly using mashed white beans. But I usually have to knead the mixture for about 3 to 5 minutes for them to come out with a nice chewy texture after steaming. You say to just mix with a fork, so I just want to clarify if it seemed necessary to knead these a bit to get a great texture in the end? Thanks so much!!

Took these to a party a few weeks back. Sliced them up and served with apple slices, crackers, and some spicy mustard. This was not a vegan party, meaning there were mostly meat eaters there. I turned around to talk for a few minutes and when I turned back the sausages were gone!

I make a triple batch of this pretty much once a week and then use it in scrambles, on salads, and pretty much everything except for dessert, but I am close to that as well.

I’m almost embarrassed by how much I like these! I have too many friends who think gluten is a four letter word, I just won’t share the recipe with them. I made a double batch after the initial batch to freeze, I ended up having to increase the cooking time to compensate. Thanks for the recipe!

This was my first time making vegan sausages. I am hooked. I can’t wait to try different flavor combinations! The first one I unwrapped when into a pan to sautée, then was sliced promptly and devoured with yellow mustard. As a fan of field roast, I have to say, these are just as yummy. And I made them. Thanks Isa!!!!

[…] I’ll be sharing what I’ve made with the other products and my thoughts on them over the coming days, but to start here’s a recipe which turned out really tasty, and which I made using their sausages . If you can’t find Vegusto where you live then try it using another brand of vegan sausages or make your own seitan sausages. […]

THE BEST vegan sausages ever- store bought or home made. I have already had these for breakfast and with spaghetti sauce. I can’t wait to make sausage sandwiches, gumbo, quiche…These are very easy to put together & freeze well. Thanks for a keeper!

I tried this last night and it worked really well. Turns out I really don’t like fennel so I’ll be making them again with different seasonings. I put all the ingredients into a food processor for a quick mix, and it was super fast.

Since I don’t have a steamer, I used a 4qt slow cooker and a small steel colander, with two cups of water inside that didn’t come near the bottom of the colander. Turned it on high and closed it while making the sausages, then put them in and since the lid didn’t close entirely due to the colander handles, I used foil to close the gap. Put a dishtowel over it and then a pot to weigh it down. It took an hour instead of 40 mins, probably because I didn’t turn it on soon enough, but they came out the perfect texture, consistency, etc.

I made these last night, but made a few changes. I used smoked paprika instead of sweet, I may’ve put a little more crushed pepper flakes (I like it spicey!), and I didn’t steam them. I didn’t think there’d be enough room in the steamer basket so I looked at other sausage seitan recipes and they were also cooked in the oven at 350. I tried 1.5 hours, which they didn’t seam to be cooked quite enough in the middle, so put them back in for a half hour. I went to bed before I could try them, so did so this morning; they may’ve been slightly overcooked, but hard to tell since they were right out of the fridge. May be softer/more tender after being heated? I will find out tonight! 🙂 Taste: top notch! I can see how significant others could be fooled (per some of the comments on this page). WILL MAKE AGAIN, AND AGAIN, AND AGAIN! Note: make sure to have enough foil to actually twist. I just pinched the ends and one actually expanded enough to force it’s way out a bit. Not a big deal, just was a little tough.

Fantastic put up, very informative. I ponder why the other specialists of this sector don’t realize this. You should continue your writing. I’m sure, you’ve a great readers’ base already!|What’s Happening i am new to this, I stumbled upon this I’ve found It absolutely useful and it has helped me out loads. I hope to give a contribution & help other users like its helped me. Good job.

Like others I wanted to avoid aluminium/tin foil so thought I’d experiment and do half in the aluminium foil and half in organic cotton muslins (like you use over your shoulder when holding a baby). There was no difference in consistency, size or taste, only that the aluminium foil ones looked very slightly browned, as if grilled for 30 seconds or so. (I could tell because mine didn’t have paprika etc in so were quite a pallid colour.) So I’d recommend using (organic, so you don’t get any leftover chemical trace seeping in to the sausages) muslins to wrap them in if you don’t want to use the foil. Don’t know if it makes a difference, but I dampened the muslin first. I didn’t have white beans so I used chickpeas and they turned out fine. I’ll roll them thinner next time as all mine turned out the size of haggis not sausage! Thanks for this recipe, wish I’d been able to find organic vital wheat gluten years ago…

I first pulled up this recipe about a year ago. Looked good, so I bought all the stuff and let it rot in my cupboard because I was lazy.

I went vegan again about seven months ago, and am always on the lookout for new dishes to try. Today was free, and I was hungry, so I thought I’d round up the stuff and try it for realsies this time. My plan was to make the sausages, then use them in the Seitan Porcini stew*. My luck with homemade seitan has been iffy; a few successes, a few more failures. So I figured if it went pear-shaped, I had a couple of vegan italian sausages in the freezer that I could use in a pinch.

When the timer went off, it was like Christmas morning. I got all excited, pulled my wrapped little bundles of bean out of my MacGyver’ed steamer, and steeled myself for tragedy as I eagerly ripped one open.

It is fortunate that the recipe makes 4 sausages, since I ate that one immediately. I ate the whole sausage. I COULD NOT STOP. And now I am full as a freakin’ tick, wondering why I let a whole year go by without these in my life. SO MUCH TIME WASTED THAT COULD HAVE SPENT EATING SAUSAGES.

Make your life better. Whip these up. Now. Don’t let another day go by. Life is too short to not eat these delicious logs of awesome.

a couple of questions- I made your recipie for the stew and sausages and it was wonderful- however I do have 2 questions you use low or rapid boil or? I could not tell if or when the sausage were done and what they should look like for sure. Mine were a little chewy but the flavor good…..
Thank you

Ok, first things first. I’ve made these twice now and all I can say is WOWZERS!!! This recipe turns out every time and to make things even easier, I used regular ol’ canned brown beans. I am MORE than thrilled to have this recipe and she isn’t kidding when she says its easy. Do yourself a favour and try these immediately. You won’t be sorry!!!!

Wow! This could be one particular of the most useful blogs We’ve ever arrive across on this subject. Actually Excellent. I’m also an expert in this topic so I can understand your hard work. addaaedbdfag

[…] on here, and what I finally ended up doing was working an adaptation from Post Punk Kitchen’s Italian Sausage Recipe. It worked great. This version will give you a nice batch of what I think is a perfect vegan […]

Is there a way to pre-cook these without steaming? Maybe form and poach in plastic wrap? Since I’m normally just cooking for myself if I can cook and then cool and store in one package things would be a little more streamlined. Thanks for a great recipe!

[…] Here is a seitan recipe, a steamed one to make a sausage, you can vary the spices of course. Simple Italian Sausages | Post Punk Kitchen | Vegan Baking & Vegan Cooking Mini Summer Target: To get to at least 15.7 by the 24th of September. This is 14lbs to go, […]

These sound delicious, since I learned of the tin foil bake or boil methods for sausage and hot dog making and such Im addicted. I started with the venison we had. I admit I am all about wild game . I love protein and carbs.. And vodka. But liver made me give that up. Anyway this is tomorrows first task. Love the spices you used and anxiously anticipating biting into the first one! Thank you thank you.. Love fellow adventurous foodies…

In it much of a cook but I Love Trader Joes Italian vegan sausage.
Brown it in olive oil and then add freshly cut sweet tomatoes or
Marinara sauce til heated through. When using sauce I like to cook it way
down so it has a roasted taste.

I have made these sausages several times now and I love them! My omnivore daughter and coworker love my pizza when I make it with your sausage recipe (it’s that good). I have used other beans (pinto & black) and it still turns out great but I prefer it as written. Give it a try–you will not be disappointed.

[…] their favorite saucissier. the most influential demiurge of this faux-meat realm is, of course, isa. most recipes emanating from the gourmands of the interwebs, mine included, are deeply indebted to […]

Isa, I love your website and your recipes have impressed the some of the most vegan fearing people I know! I was wondering – with the sausages, if I make 8 smaller sausages instead of 4 fat ones, should the steaming time be reduced and do you have any idea by how much?
Thanks!

[…] are lots of methods, baking it into logs, boiling it broth, pressure cooker, mixing in tofu, or beans. Possibilities are endless. Some of my favorite tutorials include Vegan Metal Chefs video, which […]

I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)

I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)

I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)

I just made them. They are awesome, but this thyme… I can’t wash my mouth out of the taste of it. Even a put only the half amount, still very overwhelming. That was my problem with the pizza mac an cheeze, too. Thyme. It seems to be in every recipe… 🙁
I will just leave it out and enjoy the rest. Your recipes are very good, but because I am not american, I suppose I have to shape them to my taste buds. 🙂
Thank you anyway. 🙂

Oh my God! Thank you so much for sharing this recipe. Been vegan now for about a year and a half and have been craving Italian sausage with peppers and onions and this was amazing. Excellent texture and the spices were perfect. Only thing I added was some salt to the recipe. Will be making these for my omnivore friends and they won’t be able to tell the difference.

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[…] I chose a recipe by the famous Vegan cookbook author Isa Chandra Moskowitz. The recipe is called Simple Italian Sausages and my results were, well, just okay. Nothing to write home about, or really blog about for that […]

Thanks to everyone’s tips (cool broth, DIY tinfoil steamer,etc.) Every time I’ve made these they’ve been great. So I wanted to share my version: kofta kebabs. The ingredients are the same but instead of fennel seed, oregano, and thyme, use 1/2 teaspoon each ground ginger, coriander, cumin, and turmeric. Enjoy!

[…] Sausage rolls – take a piece of frozen puff pastry, roll it around a bought vegan sausage and bungit in the oven for 15 minutes or so. Serve with lots of tomato sauce! I’ve no idea whether my friends noticed any difference between these and normal sausage rolls but they were devoured as soon as they hit the table. In the ‘90s in Australia, the only vegan sausages in supermarkets were good old Sanitarium. There’s so many more brands available now – even frozen vegan sausage rolls from the Linda McCartney brand. However bought sausages are not the cheapest, especially if you need to get a large amount, so looking into making your own can be worthwhile. They are surprisingly easy to make without any particularly unusual ingredients, and you have the freedom to flavour them how you like (I recommend the recipe on the Post Punk Kitchen website). […]

[…] I chose a recipe by the famous Vegan cookbook author Isa Chandra Moskowitz. The recipe is called Simple Italian Sausages and my results were, well, just okay. Nothing to write home about, or really blog about for that […]

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[…] versions of. Also look into online stores that might ship to you. Otherwise, you can make your own: http://www.theppk.com/2012/01/vegan_sausage/ How about some new cookbooks? Some of my favorite cookbook authors are Isa Chandra Moskowitz and […]

The first time I made this the sausages on the bottom of the steamer were stuck to the foil wrapping. Later I discovered that all the water evaporated. So I’m not sure if it got too dry, or the contact with the bottom of the steamer made the foil stick, or if it’s the organic, non- non-stick foil I bought in a hurry at the vitamin store. I’m trying it again. This time with more water. And I’m rotating the links.

They’re delicious, though, yesterday I cut them up, pan fried them and served them in a bowl with stewed yams and broccoli.

These sausages are amazing. I didn’t use nutritional yeast but i added 4 chopped sundried tomatoes and 2 tbsp of diced onion to the mix. My whole family (non vegan) loved these!! Thank you for another amazing recipe. 🙂

[…] Yesterday I’ve read a comment on my blog talking about an awesome sausage recipe, I tried it today. It is from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE. […]

Looking for some help…I made these, and they turned out delicious but very strange texture, kind of gummy, so I tried boiling the unwrapped sausages for 10 minutes or so, as I’ve made seitan that way before, that didn’t seem to do much for the texture and seemed to take away from the flavor, so I tried baking them (another method I’ve used with success) and the texture got a bit better.

I want to make these again and saw the tips in the comment chain of maybe I didn’t measure carefully enough, maybe not hot enough in the steamer. I’m not a steaming expert, I just used a big pot with a colander resting on the rim and the lid stacked on top of that…does there need to be a tight seal for steaming to work properly? Should I make sure no steam is escaping? Should I steam it for longer?
Thanks for any help you can give and thanks for your awesome recipes!!

Okay, answered my own questions….the seal on the pot lid needs to be tight for the texture to come out right. I got one of those little metal baskets that sits at the bottom of a pot. Now my question is how to get the scorches out of the pan because I didn’t watch the water level carefully and all the water steamed away, oops, at least the sausage turned out well 🙂

This recipe is fantastic; I’ve used it as written and with substitutions (usually changing the kind of beans and then the spices to match). When I’ve steamed it, the water runs out underneath my steamer basket before the 40 minutes are up, so I have to attentively add more to make sure it doesn’t boil dry, so today I tried steaming it with the pressure cooker. I saw some other folks commenting on here about it, but no one reported back on how it turned out, so I’ll say that 15 minutes at pressure in my pressure cooker worked great. I let it come back down to ambient pressure naturally (no quick-release), and the sausage came out fantastic!

Thanks for this recipe. I have used it several times, and it is fabulous!

I have been travelling in the UK for 3 months and wasn’t able to find gluten anywhere. Finally ordered it on-line and it arrived today. So excited to whip up a batch of these and some of the alternative versions!

[…] Breakfast: Often oatmeal with fruit, maybe a smoothie (Shelby especially loves green smoothies loaded with spinach). On the weekends, PANCAKES! Usually with chocolate chips, maybe a side of oven potatoes or some of Shelby’s homemade vegan sausages from Isa Moskowitz. […]

[…] these fiery slices, I used Isa Chandra Moskowitz’s method of steaming and browning for her Simple Italian Sausages. The reason why this method is so great is that wheat gluten typically gets super dry during the […]

I haven’t read all comments (too many) but does anyone have a (rather aggressive) spice profile for pepperoni type sausages?
I really like things spicy. The Italian recipe I settled on has probably twice as much spice as Isa’s.
I also make a kickin’ chipotle sausage.
Not dissing Isa. She gave me the gift of the best vegan sausage ever – she ROCKS!
I feed them to my (mostly) non-vegan interns and they all love them.

This was my first time making seitan and I’ll be honest, when I first tasted it straight out of the steamer there was something about the texture that put me off… but after I let it sit in the fridge for a day, it actually tasted so much better! Yummmo!

After so many times using this recipe I felt I had to say thanks. I am allergic to legumes (soy, chickpeas, beans etc) so I cannot buy storebought seitan. It took some trial and error to replace the white beans, but I found many interesting options that work. Today I made a merguez-inspired version, with baked sweet potato to replace the beans, and coconut seasoning to replace the soy sauce, and cumin-cardamone-coriander-curcuma-paprika-cloves as the spices combination, plus quite a bit of hot sauce. The result, as expected, is yummy. Your recipe is my go-to basis for any seitan-sausages and will never be able to thanks you enough! 🙂

Tried this and fell in love immediately! Now I’m looking up recipes for Bratwurst and Weisswurst to get the spice mix ingredients to use with this base to see if it will work. If it does, I will rule the world! OK maybe not, but I will certainly rule the grill.

These are amazing! Even my meat eating husband loved them. Being of German descent, I have been subjected to some of the worst wurst ever, mainly growing up. Thank you for providing something so much better.

I made these today and they were phenomenal. I did find that at the end of 40 minutes they seemed a little underdone to me, so I finished them by baking them (as I usually make the Seitan O’Greatness and bake it the entire time).

Really delicious and I feel you wouldn’t even know these weren’t meat sausages. I had a guy working in my house when they were cooking and he thought they had to be real.

These sound so good. I will definitely give these a try. I don’t feel good about using tinfoil though. As tinfoil is so bad for us to cook food in. So I will try using cheesecloth hopefully it will work. Thanks for the recipe 🙂

Oh my goodness. Oh my. Seriously – these are just so good. So, so good. And the ability to change up the flavours by using different herbs and spices or varying the stock, makes this so damn versatile!

I’ve been vegan for a little over a year, but only stumbled across your site about ten days ago. Isa, you’ve changed my life! Seriously – I like to know exactly what goes in to my food, so being able to make my own seitan is just brilliant.

I have a few ideas as to what to make in the future with these – I tried the ‘beef’ stew recipe last night and it was just fantastic.

Phenomenal recipe! Served these at Christmas dinner and even the meat eaters loved them! I browned them and added them to sauteed peppers, onions and mushrooms. Mmmmmm!!! Thank you for such a great recipe ☺

I live in Japan and have a hard time finding the same beans I would buy in the US. I bring dry pintos and garbanzos in large quantities and always have them on hand. I see dry white beans in the stores here but have no idea if they are actually similar to navy beans or great northern beans. I think of the two white beans mentioned as being among the softer varieties of beans– if well cooked, would pintos be a good substitute?

Thanks in advance!

P. S. “Appetite for Reduction” is my favorite cookbook–so many of my stand-bys are from it and are committed to memory.

I would like to steam these in my InstantPot. Do you (or anyone else) know what the time conversion would be? I have a friend who makes these in large quantities and are a staple in her meal planning. I am very excited to give them a try!

My first attempt at Seitan Andouille sausage was an IP recipe! 35 minutes on high pressure. There were eight five inch sausages. Wonderful, other than son decided more spices were better and they were too hot for me, but fine for him. It just so happens, I sent them home with him. Hmmmm….may have been outsmarted, eh?

Just made a slightly different version of these from Isa Does It. They were truly spectacular. Grilled them on the barbecue just to get some grill marks on and that heightened them to an all-new level. Will definitely be making again!

I just made these, and the omnivores loved it. I made it into hot dogs with caramelised onions and fried them on the stove with oil. I don’t know why but it didn’t look like the picture or have the colour even with added paprika but it still looked realistic and tasted amazing. I would highly recommend as it was my first time using vital wheat gluten. Perfect

Hi Isa, I have a question about this awesome recipe. I’ve made these a few times and they’ve turned out great, but I’ve been looking for a method that doesn’t involve aluminum foil. This is partly due to laziness and partly due to an effort to switch to reusables in the kitchen. I was wondering if you’ve ever used a silicone sausage mold (such as this https://www.amazon.com/gp/product/B06XWQQTD5/ref=ox_sc_act_title_1?smid=AMH8LVZHK5EGR&psc=1) to make these or if you’ve heard of people having success/failure with them. It seems like it could be a great solution, but I’m not sure if it would produce enough pressure to get the sausage to form properly. Thanks!

This was my first seitan recipe, and I’ve returned to it many times. It’s one of the few creations my fussy 3-year-old loves. For the moment. I tend to use whatever cooked beans I have on hand — blackeyed peas last time. Always a hit, even with omnivores.

I just made a double batch of these yesterday and they were amazing! The texture was great and now I’m going to try using the same recipe, but change up the spices and make chorizo. I was also wondering if Seiten freezes well, but it looks like a few people have done so with good results. I loved the use of beans in your recipe. I had just made a pot of Garbanzo in my pressure cooker, so perfect timing! I just bought your Holiday cookbook, my second book of yours, and I’m very excited to dive in and try your recipes in there.

I’ve made this a number of times, and I enjoy them as much today as I did the first time over a year ago. I do tend to tweak the recipe occassionally, like kidney or black beans instead, and using both olive oil and tbsp of tomato paste or chili paste. In fact I normally make a batch of 12 sausages every 2 weeks. Thanks so much for sharing the recipe.